link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: RASAVANGI

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Sunday, June 24, 2007

RASAVANGI

RASAVANGI
Rasavangi is a south Indian dish with a Maratha influence is what I thought but Rasavangi is actually a Maharashtrian dish that has been adapted in the south from the Maratha’s. History has it that when the Maratha’s ruled Tanjore some of their dishes like the Pitlai and Rasavangi slowly made an appearance into the south Indian cuisine. So here’s the recipe for Rasavangi south Indian isshtyle……
Rasavangi
Ingredients
:
1 big Brinjal, chopped
1 cup toor dal
4 tsp coriander seeds
6 to 8 red chillies (depending on how spicy your red chilly is)
2 tsp chana dal
3 tsp coconut grated
1 tsp Tamarind paste or u can alternatively use Tamarind powder or also soak tamarind in water and use it according to the sourness of the Tamarind and your taste.
¼ tsp Turmeric (haldi)
½ tsp mustard
½ tsp udad dal
4 tsp cooking oil
1 tsp salt to taste
A small pinch of Asafoetida (hing) and a few curry leaves

Method :
Cook toor dal seperately in 2½ cups of water and keep it aside.
Cut the Brinjals into 1 inch blocks.
Fry coriander seeds, red chillies, channa dal, and hing in 2 tsp of oil and wet grind the above mixture with coconut. Grind until the coconut milk gets released from the coconut. If u want u can slightly roast the coconut also as this will give a fine aroma and enhance the taste further, but it is not necessary
Fry brinjals in 2 tsp of oil until it becomes soft. This is very important as only then the brinjal will loose it’s raw smell and the taste will be very good.
Add turmeric, salt, Tamarind paste and 2 cups of water to this and allow it to cook for a few minutes.
Now put the ground masala, and let it cook for 10 minutes, and then add the cooked toor dal, and let it cook for another 5 to10 minutes.
Heat some oil, splutter mustard, then add hing, udad dal, and curry leaves and add this to the rasavangi.
Here again there are variations, If u want u can add tomatoes, some people even add onions to enhance the flavour. It’s again a personal choice. Do what is most popular in your home or what suits your pallete.

2 comments:

Sukanya said...

Jayamoni W/O Patmanathan wrote:
Thanks, Sukanya for your recipes. I had migrated from India long time ago & now settled in Malaysia & my cooking is more malaysian and I have forgotten our Iyer style cooking. Just reading your recipes,it makes me nostalgic & also my mouth is watering. I have started collecting your recipes. thanks - Jaya

Sukanya said...

Thanks Jaya for the compliment. Iam glad my website is helpful to you. Thanks for reading my posts and keep coming to my blog for more as this is what encourages me to keep writing.

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